The egg is such a flexible and versatile ingredient. This versatility makes the egg a number in almost every recipe there is – especially in baking. Fresh eggs are packed with lean protein and fortified with nutrients in healthy quantities. Laid by female birds, eggs naturally contain almost all the nutrients you need.
One large egg (10 grams) provides your body with the following: 77 calories, 0.6grams carbs, 5.3grams total fat, 1.6 grams saturated fat, 2.0 grams monounsaturated fat, 212 grams cholesterol, and 6.3 grams protein. Eggs give you vitamin A, vitamin C, vitamin D, and vitamins B2, B12 B5. Natural vitamins in eggs include phosphorus, selenium, zinc, magnesium, cobalamin, iron, and calcium.
The health benefits of eggs are endless. Calcium helps build and maintain strong bones and properly helps the heart, muscles, and nerves function. Phosphorus plays a vital role in how your body uses carbohydrates and fats and helps the body utilize protein for the growth, maintenance, and repair of cells and tissues. But most importantly, phosphorus helps the body make ATP, an energy-storing molecule. Selenium aids metabolism and thyroid function. It also fights damages caused by oxidative stress.
Zinc supports blood sugar controls, decreases heart disease risk, and slows down macular degeneration. Magnesium fights depressions, while iron enables your blood cells to function properly.
It is rumored that eggs contain harmful cholesterol, but the cholesterol in eggs is the “good” cholesterol called High-density Lipoprotein (HDL). Higher HDL in the body reduces the risk of heart disease, stroke, and a host of other health problems. A study shows that eating two eggs per day for six weeks increases HDL levels by 10%.
One unique feature of eggs is that the yokes contain choline. Choline is an essential nutrient that is not very popular, and not many food items have it. One large egg contains over 100 mg of choline. Choline is grouped with the B vitamins and is used to build cell membranes. It is also instrumental in the production of signaling molecules in the brain.
Waffles Nutrition Facts:
Egg yolk contains vital antioxidants (lutein and zeaxanthin) that have major benefits for eye health. These two antioxidants accumulate in the eyes’ retina and combat the degenerative processes (often caused by aging) that affect the eyes. Not only are eggs nutritious and healthy, but they can also be cooked in many ways. Eggs can be had as standalone meals or with other food items as accompaniment. For breakfast or brunch, eggs can be cooked like so:
- As hard-boiled eggs
- As soft-boiled eggs
- Pressure cooked eggs.
- Egg in a blanket
- Poached eggs
- Fried eggs
- Mug omelet in the microwave
- Scrambled eggs
And in many other ways.
Eggs as Baking Recipe
In baking, eggs act as wonder natural chemicals. The egg helps combine other baking ingredients and hold them together, providing structure to your recipe because of its fine consistency. During heating, eggs help trap air molecules in foods and cause the baking item to rise and expand. This effect adds volume to your recipe and gives it a light, airy texture.
Also, the liquid from eggs can be absorbed into other baking ingredients, giving the food moisture. Finally, eggs are baking wonder ingredients because they help carry the flavors of other ingredients and turn the recipe brown when exposed to heat – this is the cause of golden brown appearance in recipes.
Egg Substitute in Waffles
Waffles are easy, fast to make recipes with a light, fluffy interior, and a golden crust exterior. For texture variety, sweet syrups (maple or fruit jam) or honey is poured over waffles, and the taste of this combination is heavenly. In waffles, egg serves as a binder for the batter and is responsible for the fluffy, airy interior.
Substitute for egg in waffles is needed for multiple reasons. First, most people have allergies to eggs and do not like egg recipes. The taste or smell of eggs may be repulsive and offensive. Secondly, dietary preferences may hinder you from eating eggs. For instance, Ovo-vegetarians do not eat animal meat or any product from animals to preserve life or religious reasons. Lastly, you might be out of eggs and cannot make it to the grocery store. Or maybe you want to be adventurous in the kitchen.
In the points that follow, I shall introduce and explain a couple of egg substitutes for waffles.
Aquafaba is the liquid leftover from cooking beans and other legumes. It is the same liquid found in canned legumes like canned chickpeas and canned beans. Aquafaba has the consistency of raw egg whites, making it a perfect substitute for egg in waffles.
Aquafaba does little to affect the taste of your recipe. It looks and feels just like egg white and will do a perfect binding job in your baking. Aquafaba is vegan friendly as a derivative from plant produce. To replace one egg, use 3 tbsp. (45 grams) of aquafaba.
This spice is rich in fiber and, like eggs, contains healthy fat. This substitute is made by grinding soaked flaxseed and mixing it with water. It is effortless to make at home, and you can purchase ready-made seed meals from stores.
This mixture is a little denser than actual eggs but has the same thick note as eggs and acts as a great binder. It may also add a darker color shade and nutty taste to your recipe. A mixture of 1 tbsp can replace one large egg. (7 grams) of ground flaxseed and 3 tbsp. (45 grams) of water.
Distilled vinegar (or apple cider vinegar) mixed with baking soda creates a chemical reaction. This reaction mixes carbon dioxide with water so that when used in cooking, it makes the recipe light, moisture, and airy.
This mixture resembles eggs in color and consistency and makes your recipes rise and fluffy.
Substitute one large egg with a mixture of 1 tbsp. (7 grams) baking soda and 1 tbsp. (15 grams) vinegar. This mixture is vegan. For the best result, stick with these two types of vinegar: apple cider vinegar or white distilled vinegar.
Apple sauce is made from cooked peeled (or unpeeled) apples. For effective substitution, it is best to use the purée made from peeled apples. Apple sauce is made commercially with or without sweeteners. When using sweetened apple sauce, you may want to watch the amount of sugar or other sweeteners in your recipe.
Although apple sauce matches the color and binding potentials of eggs, it is lighter. To even the consistency, baking powder is added to the sauce. A quarter cup of this mixture (65 grams) will replace one large egg in your recipe.
Banana purée is made from mashed banana fruits. Like eggs, Bananas contain powerful antioxidants. Bananas improve digestion and aid weight loss.
Banana purée can be easily made at home, and the consistency can be controlled while making it. For a softer purée, use very ripe banana fruits. This substitute may give your recipe a hint of banana flavor and reduce the brownness of your waffles. One large egg can be substituted by a quarter cup (65 grams) of banana purée.
Egg Substitute in Bisques Waffles
Bisques mix makes work easy for everybody. In place of eggs, you can conveniently add a mixture of apple sauce and baking powder. It goes well with the milk and vegetable oil to give a rich, thick consistency.
Egg Substitute in Waffles with Blueberry
Blueberry waffles are light and fluffy with a golden brown outer feel. In this recipe, eggs can be replaced with banana purée. The banana purée will maintain the fluffy note of this recipe and give it a more fruity taste.
Frequently Asked Questions [FAQs]
Is there a difference between Belgian waffles and Regular waffles?
Absolutely. Belgian waffles have deeper pockets than regular ones. This makes them hold more pools of syrup than regular American-style waffles. This difference is caused by the size of the waffle iron used in making them.
Should waffle batter be thin or thick?
Waffle batter should neither be thick nor thin. A good waffle batter should have the consistency of honey. It should not be so thick and clumpy; neither should it be thin and watery.
What is the difference between pancake and waffle batter?
Although both recipes are made of essentially the same ingredients and are both breakfast meals, there is a difference in both batters. Waffle batter contains a higher percentage of sugar and a bit more fat for a crisp exterior. Pancake batter contains less fat and sugar. However, both pancake and waffle batter should have the same consistency.
Eggs do a lot for waffles: give it structure, crisp golden exterior, enhances flavor, serves as a binder, and make the waffle fluffy and light. This beneficial, versatile ingredient may not be suitable for ovo-vegetarians or those who suffer allergies. The substitutes in this article are vegan friendly, contain fewer allergic materials, and are very accessible. Remember to use the right quantity of substitutes and be wise to choose the right as some of these substitutes may affect your recipe’s taste or feel.